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Friday Family Favorites: Chicken Pot Pie

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Chicken pot pie-ready to bake

Today I’m going to start a new series called: Friday Family Favorites!

As the name states, this will be the place where I will share our families tried and true recipes that we love!  I’m going to start off with Chicken Pot Pie.  This recipe is great to double–keep one for yourself and take one to a friend!  This is the perfect thing to make when you need to bring a meal to someone and that’s just what we did (I took the pie unbaked to a friend and they baked the finished product which is why you don’t see any finished pictures) today!

There are several reasons why I personally like to make chicken pot pie for my family:

  1. You can make this totally from scratch or make it semi-homemade
  2. Meat, vegetables and carbs are all in this recipe-you don’t have to make anything else to go with it if you don’t want to
  3. You can make ahead and pop in the oven when ready to bake

Today I made a semi-homemade version…basically chicken pot pie is made up of: Chicken Pot Pie Filling

  1. Piecrust (today’s is homemade)
  2. Chicken (t0day’s is rotisserie chicken)
  3. Filling (today’s is frozen mixed veggies)
  4. Sauce (today’s is a can of cream of chicken soup)

Any of the parts of this recipe can be made from scratch or store bought and put together…in my opinion, the more that’s homemade the better but sometimes you have to take into account how much time you have!  I had enough time to make a piecrust (to me that’s the first thing make from scratch as there’s a major difference between store bought and homemade) but not much time to make anything else from scratch…I needed to drop off this meal during nap times so I was pushed for time!

Since I made the piecrust from scratch I’ll share a few of my tips and trick to making this crust turn out perfect every time you make it!  There are many, many versions of homemade pie crust…use whatever one works for you!  I have tried with butter, crisco, a combination of both and often use different version.  However, if I want a quick version, that’s not fussy and I know is going to work for me, this is the version I use!  This is adapted from The Pioneer Woman’s version and she shows you step by step if interested.

  1. This recipe is not fussy.  There is butter in this recipe but I pull it straight from the fridge and don’t do anything special with it.
  2. Freeze the dough for at least 30 minutes before rolling out-it will make your life easier!  During that 30 minutes, prep the rest of the pie.
  3. When I roll out dough I place it between two sheets of plastic wrap or wax paper (wax paper works better but I was out so here I’ve used plastic wrap) and roll out the dough to the desired size.  Then you can remove once piece of the plastic/wax paper and place in you dish.  Once placed remove the other piece of plastic/wax paper and ta-da you have a perfectly places pie crust!   Pie Crust Ingredients Pie Crust-roll out Pie Crust-Easy roll out
  4. Use an egg wash!  A simple egg wash will do wonders for the finished product.  It helps to brown the crust and to make it shiny.

Egg Wash Egg Wash-closeup

 

I hope you enjoy as much as my family does!

Friday Family Favorites: Chicken Pot Pie
 
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Chicken Pot Pie
Author:
Cuisine: American Dinner
Serves: Makes 1 pie
Ingredients
  • 2 pie crust (use recipe in link above to make your own)
  • ½ rotisserie chicken cut into bite sized pieces
  • 1 bag mixed vegetables
  • 1 bag pearl onions
  • 1-2 cans cream of chicken soup
  • 1 egg
  • 2 tablespoons water
Instructions
  1. Place one pie shell into baking dish.
  2. Combine together chicken, vegetables and cream of chicken soup
  3. Add condensed soup as needed to make mixture moist
  4. Place filling into pie crust and top with remaining crust
  5. Make egg wash by mixing egg and water together in a small dish
  6. Brush egg wash over top of crust
  7. Place 2-3 slits in top of crust to all steam to escape during baking
  8. Bake in a preheated 350 degree oven for 1 hour or until crust is golden brown.

 

Momofuku Milk Bar: Crack Pie Recipe and Review

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A slice of pie

A slice of pie

My husband and I recently had a weekend away and I read Momofuku Milk Bar by Christina Tosi.  I bought the cookbook thinking that I’d add it to my collection but that I’d probably never actually make one of the recipes.  You see the recipes are complex, have many steps and are all time consuming.  However once I started reading the cookbook I was sucked in and by the time I finished the book there were many recipes that I knew I had to try!

The first recipe that I’ve made it this one: Crack Pie.  As the name implies, it’s a very addictive pie and I have to agree with Christina that it’s the corn powder that’s the secret ingredient that completes the pie.

My biggest takeaway from making this was was to never throw cookies away!  They make awesome pie crust. I’m not sure why I’ve never thought of this before but the next time I have cookies past their eating prime I’m going to turn them into a crust!

Milk Bar Crack PIe-Filling

MIlk Bar Crack Pie-Ready to bakeMIlk Bar Crack Pie-Ready to bake If you have time to spend making this from scratch, I recommend doing so.  Chances are that you’ll learn something along the way!

Momofuku Milk Bar: Crack Pie
 
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Milk Bar Crack Pie
Author:
Recipe type: Dessert
Serves: 2 pies; each 8-10 slices
Ingredients
  • CRACK PIE:
  • ¼ cup butter
  • 1 recipe Oat Cookie (recipe follows)
  • 1½ tablespoons light brown sugar
  • ⅛ teaspoon salt
  • 1 recipe Crack Pie Filling (recipe follows)
  • dusting of confectioner's sugar
  • OAT COOKIE:
  • ½ cup butter
  • ⅓ cup light brown sugar, tightly packed
  • 3 Tablespoons sugar
  • 1 egg yolk
  • ½ cup + 1 tablespoon flour
  • 1 cup rolled oats
  • scant ⅛ teaspoon baking powder
  • pinch baking soda
  • ¾ teaspoon salt
  • FILLING FOR CRACK PIE:
  • 1 cup butter
  • 1½ cups sugar
  • 1 cup light brown sugar
  • 1½ teaspoon salt
  • ¼ cup milk powder
  • ¾ cup + 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 8 egg yolks
Instructions
  1. To make pie:
  2. Heat the oven to 350 degrees.
  3. In a microwave, gently melt your butter on a med/low setting for 15-30 seconds. Let it cool until it is not hot to the touch before proceeding.
  4. Put the oat cookie, brown sugar and salt in the food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don't have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.)
  5. Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to knead into a ball. If it is not moist enough to do so, gently melt and additional 15-25g of butter and knead it into the oat crust mixture. Divide the oat crust evenly over two 10" pie tins (two pies is always better than one).
  6. Using your fingers and the palm of your hand, press the oat cookie crust firmly into both 10-inch pie shells. Make sure the bottom and the walls of the pie shells are evenly covered. Use the pie shells immediately or, wrapped well in plastic, store the pie shells at room temperature for up to 5 days or in the fridge for up to 2 weeks.
  7. Place both pie shells on a ½ sheet pan. Divide the crack pie filling evenly over both crusts. The filling should fill the crusts ¾ way full. And bake at 350F for 20 minutes. During this time, the crack pie will still be very jiggly, but should become golden brown on top. Know your oven, which corners bake your cookies or pies lighter or darker and take these nooks into consideration when placing your pies in the oven-use the shelf and corners that brown your baked goods best.
  8. At 20 minutes, open the oven door and reduce the baking temperature to 325F Depending on your oven this will take 5-10 minutes-keep the pies in the oven during this process. When the oven reads 325F, close the door and finish baking the crack pie for 5 minutes.
  9. At 5 minutes, the crack pie should still be jiggly in the bulls eye center, but not in the outer center circle. If the crack pie is still too jiggly, leave the pies in the oven an additional 5 minutes in the 325F oven.
  10. Gently take the half sheet pan of crack pies out of the oven and transfer to a rack to cool at room temperature. You can speed up the cooling process by carefully transferring the pies to the fridge or freezer if you're in a hurry. Freeze your pie for as little as 3 hours or overnight to condense the filling for a dense final product-the signature of a perfectly executed crack pie.
  11. Wrap the crack pies if you are not serving them right away. Decorate your pies with 10x through a fine sieve or the pinch of your fingers.
  12. To make oat cookie:
  13. Heat the oven to 350F.
  14. In a stand mixer with the paddle attachment, cream butter and sugars on medium high for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
  15. On a lower speed, add egg to incorporate. Increase the speed back up to a medium high for 1 to 2 minutes until the sugar granules fully dissolve and the mixture is a pale white color.
  16. On a lower speed, add the flour, oats, baking powder, baking soda, and salt. Mix 60-75 sec until your dough comes together and all remnants of dry ingredients have incorporated. Your dough will still be a slightly fluffy, butter fatty mixture in comparison to your average cookie dough. Scrape down the sides of the mixing bowl with a spatula.
  17. Pam spray and line a quarter sheet pan with parchment or a Silpat. Plop the oat cookie dough in the center of the pan and with a spatula, spread it out until it is ¼" thick. The dough won't end up covering the entire pan, this is okay. Bake the oat cookie at 350F for 15 minutes.
  18. Cool completely before using in the crack pie recipe.
  19. To make filling:
  20. In a microwave, gently melt the butter down in 15-second intervals. Make sure it is not hot to the touch.
  21. In a stand mixer with the paddle attachment on low speed, mix together the dry ingredients until they are evenly distributed. If you try to mix the crack pie filling in on any higher than a low speed, you will incorporate too much air in the following steps and your pie will not be dense an gooey- the essence of the crack pie.
  22. Add the melted butter to the mixer and paddle until all the dry ingredients are moist.
  23. Add the heavy cream and vanilla and mix until the white from the cream has completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
  24. Add the egg yolks to the mixer, paddling them in to the mixture just to combine. Be careful not to aerate the mixture.